Cacao nibs are made from the “beans” of the
Theobroma cacao
plant. Technically seeds, these are removed from the pods and fermented with yeast for 5-10 days in closed containers. This changes their color to dark brown. Lastly, they’re air dried or roasted.

The nutritional difference between cacao nibs and cacao powder is fat content. The white outer lining of the bean contains the most fat, known as butter. This is removed before making the powder, which is why it has low fat content. With nibs, the butter is left intact and the beans haven’t been ground.

What cacao nibs taste like is bitter, comparable to black coffee. They’re not like normal chocolate, since there’s no sugar added. This shortfall in flavor is made up with the enjoyable crunch of the nibs and their buttery texture on your tongue. For best taste, use as a topping on something sweeter.

Derrick has taught biology and chemistry at both the high school and college level. He has a master's degree in science education.

The brain is a complex organ composed of many crucial parts. In this lesson, you will learn about the part of the brain known as the thalamus to gain an understanding of its structure and function.

The brain is composed of many parts. They are defined by their locations, functions, and anatomy. The
thalamus
is a structure in the middle of the brain. It is located between the cerebral cortex and the midbrain. It works to correlate several important processes, including consciousness, sleep, and sensory interpretation.

E-commerce allows customers to overcome geographical barriers and allows them to purchase products anytime and from anywhere. Online and traditional markets have different strategies for conducting business. Traditional retailers offer fewer assortment of products because of shelf space where, online retailers often hold no inventory but send customer orders directly to the manufacture. The pricing strategies are also different for traditional and online retailers. Traditional retailers base their prices on store traffic and the cost to keep inventory. Online retailers base prices on the speed of delivery.

There are two ways for marketers to conduct business through e-commerce: fully online or online along with a brick and mortar store. Online marketers can offer lower prices, greater product selection, and high efficiency rates. Many customers prefer online markets if the products can be delivered quickly at relatively low price. However, online retailers cannot offer the physical experience that traditional retailers can. It can be difficult to judge the quality of a product without the physical experience, which may cause customers to experience product or seller uncertainty. Another issue regarding the online market is concerns about the security of online transactions. Many customers remain loyal to well-known retailers because of this issue.
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For a long time, companies had been troubled by the gap between the benefits which supply chain technology has and the solutions to deliver those benefits. However, the emergence of e-commerce has provided a more practical and effective way of delivering the benefits of the new supply chain technologies.
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E-commerce has the capability to integrate all inter-company and intra-company functions, meaning that the three flows (physical flow, financial flow and information flow) of the supply chain could be also affected by e-commerce. The affections on physical flows improved the way of product and inventory movement level for companies. For the information flows, e-commerce optimised the capacity of information processing than companies used to have, and for the financial flows, e-commerce allows companies to have more efficient payment and settlement solutions.
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Eccentric takes on standard pizza and pasta dishes

Creative Oaxacan bites and cocktails to remind you of Mexico
The chef behind Speedy Romeo (Brooklyn’s St. Louis-style pizza purveyor) takes on another part of the world at Oxomoco -- a Mexican joint cooking up authentic Oaxacan bites in a wood-fired oven. Corn tortillas filled with grilled asparagus, soft shell crab, swordfish, and pork cheek, alongside cocktails like the Savage Detective (mezcal, vermouth, pear) are best enjoyed on an improbably intimate front-facing patio.

Creative Oaxacan bites and cocktails to remind you of Mexico

related

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A robust craft beer operation highlighting brewers of color
Opening day at Harlem Hops drew block-long lines of locals thirsty for 16 rotating craft beers on tap. Sidle up to the bar or settle into the backyard patio and let the expert staff walk you through the carefully considered draught, can, and bottled beers. Try a few with a flight and a Bavarian pretzel or Bratwurst accompaniment.

A robust craft beer operation highlighting brewers of color

Flash-frozen nitrogen ice cream for your Instagram feed
Creamistry brought its stripmall aesthetic to its first NYC location last month. In spite of antiseptic environs, the chain’s gimmick -- ice cream treats that emit smoky liquid nitrogen plumes -- is best for your out-of-town cousins who want to “hashtag New York,” but still need the familiarity of Georgia, Rancho Cucamonga, or whatever. Scoops of the exceptionally creamy flash-frozen stuff come in flavors like Cap’n Crunch, cookie butter, and pure roasted pistachio, topped with a melange of cereals, classic candy bar crumbles, and sauces. And if you need to free one hand for social-media-ing, ditch the spoon, and order your creation in ice cream sandwich form.

Flash-frozen nitrogen ice cream for your Instagram feed

Seafood-heavy Greek fare served in authentic Mediterranean digs
Drink enough
Skinos Mastiha
at Kyma and you’ll feel like you’ve escaped NYC’s summer blast furnace and landed on an Aegean island. The white stucco, two-story Greek restaurant is filled with the obvious fixings: pottery, olive trees, and a fresh fish display. The menu is divided by land and sea and reaches far beyond your standard steak and lamb specials. Whole fish are simply grilled, crispy zucchini and eggplant chips are an airy vehicle for tzatziki, and oysters taste like they were just plucked from the Mediterranean.

Seafood-heavy Greek fare served in authentic Mediterranean digs

Market-driven neighborhood kitchen with a creative menu
Over the years, Fort Greene has become a dining destination, and Evelina is among the area’s culinary pulse points. Chef Lanfranco Paliotti (Daniel, Boulud Sud) re-writes specials daily depending on the morning’s market produce, pasta is made fresh in house, and the cocktail menu is as market-driven as the salads. Share plates of charred octopus with sliced orange and a marjoram vinaigrette, or burrata with hazelnut romesco, tomato, and basil, before digging into rigatoni with oxtail ragú and shaved Piave Vecchio.

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